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Author Notes:Flower Sprouts, or Kalettes are a super special ingredient. They've only been on the scene for a couple of years and still feel a little novelty to me. If you haven't heard of them they sort of like a mix between a brussel sprout and kale and they look like pretty little flowers. I figure, when an ingredient is this delicious and special, I don't want to do too much too it. I prefer to compliment it rather than transform it. If you can find them in your grocery or farmers market, give this a try! —Emanuelle Lee

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Serves: 4

300
grams Flower Sprouts

4
tablespoons Olive Oil

1
egg yolk (from a fresh, organic egg)

2
Lemon (Juice)

1
Lemon (Zested)

1
teaspoon Worcester sauce

1/2
teaspoon chilli flakes

1
tablespoon red wine vinegar

1/2
teaspoon honey

1
pinch sea salt and pepper

1/4
cup grated parmesan

1
teaspoon mustard

To make the dressing, whisk the egg yolk vigorously with a fork.

Add the mustard and whisk again.

Slowly, add half of the olive oil and whisk until incorporated.

Add the Worcester sauce, lemon juice, lemon zest, honey and a pinch of salt and pepper.

To make the flower sprouts, put your oven on broil setting. Cut some of the sprouts in half, lengthways and leave some whole. Spread them evenly on a baking tray, drizzle with the remaining olive oil and a pinch of salt and pepper.

Grill for 2 minutes, toss them with a spoon once and if needed, grill for another minute, until crispy and bright green.

While the sprouts cook, add the chilli flakes to the red wine vinegar and re-hydrate in the microwave for a minute.

Add the rehydrated chilli flakes to the dressing and whisk.

Whisk in half of the parmesan to the dressing and leave the other half for garnish.

To serve, drizzle the dressing on top of the crispy sprouts and sprinkle over the remaining parmesan.